The effect of hydrogen peroxide on the attributes of uaw cream was studied.
The samples with 500 mg/kg and 1500 mg/kg hydrogen peroxide (H2O2) were co
mpared with an untreated control sample. The results indicated that the add
ition of hydrogen peroxide prevented, to a great extent, the development of
lipolysis, proteolysis and acidify, as well as the growth of psychrotrophi
c microorganisms. However, the treatment had a negative effect on the oxida
tive stability of the cream.